Grain-Based Spring Salads that Temper the Miami Heat

Edamame Brown Rice & Lentil Salad (

Packed with flavor and good-for-you ingredients, these hearty salads are great-tasting mains that bypass the need to spend too much time in a hot kitchen.


Prep time: 10 minutes

Cook time: 10 minutes

Servings: 4

Crisp, colorful ingredients like edamame, bell peppers and cucumbers make this salad a delicious way to recharge after a long, hot day.

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·      2 tablespoons extra-virgin olive oil

·      2 tablespoons lemon juice

·      1 tablespoon Dijon mustard

·      1 clove garlic, minced

·      1/8 teaspoon salt

·      1/8 teaspoon black pepper

·      1 bag Success Brown Rice, cooked and cooled

·      1 cup cooked green or brown lentils, cooled

·      1 cup edamame, cooked, cooled and shelled

·      1 red bell pepper, diced

·      1 cucumber, diced

·      1/4 cup red onion, finely chopped

·      1/4 cup fresh parsley, chopped

·      1/4 cup roasted almonds and sunflower seeds, optional


·      To make dressing, combine first six ingredients in small bowl and whisk until well blended; set aside.

·      In large mixing bowl, combine rice, lentils, edamame, bell pepper, cucumber, red onion and parsley; toss gently to combine.

·      Toss salad with dressing until well combined, then sprinkle with roasted almonds and sunflower seeds, if desired.


Pomegranate & Arugula Rice Salad

Prep time: 10 minutes

Cook time: 5 minutes

Servings: 8

Tart arugula shines alongside a delicious mix of sweet pomegranate seeds, crisp almonds and balsamic dressing – add a preferred protein to make it an even more satisfying meal.

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·      1/3 cup olive oil

·      3 tablespoons balsamic vinegar

·      2 tablespoons minced red onion

·      1 tablespoon Dijon mustard

·      1 teaspoon honey

·      1/2 teaspoon salt

·      1/4 teaspoon black pepper

·      2 cups Minute Instant Jasmine Rice, cooked and cooled

·      1 5-ounce bag arugula

·      1 cup pomegranate seeds

·      1/3 cup slivered almonds, toasted

·      Crumbled goat or blue cheese, optional


·      In large bowl, whisk oil, vinegar, red onion, mustard, honey, salt and pepper.

·      Add rice, arugula and pomegranate seeds to bowl; toss to coat thoroughly, then sprinkle with almonds.

·      Top with crumbled goat or blue cheese, if desired.


Zero-Waste Moroccan Spice Rice & Lentil Pilaf

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4

This Earth-friendly dish balances warm spices, basmati rice and bursts of zesty lemon for a dynamic and colorful meal.

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·       5 cups water

·       1/3 cup dried brown lentils, rinsed

·       1 bag Success Basmati Rice

·       1/2 cup fresh cilantro, finely chopped (stalks and leaves)

·       4 green onions, thinly sliced

·       2 tablespoons olive oil

·       2 tablespoons Moroccan spice blend

·       1/4 cup raisins

·       1/4 cup almonds

·       1/4 cup preserved lemons, finely chopped


·       In medium saucepan over medium heat, bring water to boil; add lentils and cook 10-15 minutes, until slightly soft.

·       Submerge bag of rice in saucepan with lentils and cook 10-12 minutes, or until lentils are tender.

·       Remove bag with fork and drain and set aside, then drain lentils and transfer back to saucepan; cut open bag of rice and add to saucepan, stirring to combine.

·       Stir in cilantro, green onions, olive oil, Moroccan spice blend, raisins, almonds and preserved lemons, then cool before serving.


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